Instant Pot Hawaiian Pork Tenderloin
This Instant Pot Hawaiian pork tenderloin is the kind of meal that tastes like it took hours, but it’s ready in a flash. It’s sweet, savory, and incredibly easy to make.
Servings: 6
Equipment
- Instant Pot with Rack
Ingredients
- 1 pork tenderloin
- 2 Tablespoons garlic paste
- 1 Tablespoon lemon zest
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon yellow onion minced
- ¼ Cup chicken broth
- 2 Tablespoons cornstarch
- 1 Can crushed pineapple 20-Ounce
- 1 Tablespoon ginger paste
- 1 Teaspoon red pepper flakes
- ½ red onion
- 1 Sprig cilantro for garnish
- honey to taste (optional)
- 4 pineapple rings fresh or canned
- coconut oil or similar
Instructions
- Pat pork tenderloin dry and rub with garlic paste. This will act as an adhesive for the seasoning and will let the garlic seep into the meat while cooking.
- In a small bowl, combine lemon zest, black pepper, garlic powder, onion powder, and minced onion. Rub seasoning onto the pork tenderloin.
- Set the Instant Pot to sauté. Add a tablespoon of coconut oil to the Instant Pot. Once melted, add the pork tenderloin.
- Cook for 3 minutes, flip and cook 3 more minutes. Remove the tenderloin and turn off Instant Pot.
- Deglaze the bottom of the Instant Pot with chicken broth. Pour in crushed pineapple, ginger paste, and red pepper flakes. Add honey if using. Stir to combine. Place the wire rack into the Instant Pot.
- Add sliced pineapple and red onions atop the wire rack and rest the tenderloin on top. Seal the Instant Pot.
- Set the Instant Pot to manual high pressure. Cook for 3 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
- Remove the wire rack and pork from the Instant Pot and place onto a wooden cutting board. Let rest for 5 minutes. Be sure the internal temperature has reached 145°F.
- Turn instant pot to sauté. Add cornstarch and whisk to thicken, about 2 minutes. Turn off the Instant Pot and pour sauce into a bowl.
- Cut the tenderloin into 1-inch slices. Garnish with fresh chopped cilantro and serve with pineapple glaze.
Notes
Let the pork rest: This helps the juices redistribute and keeps each bite tender.
Don’t skip deglazing: It prevents burning and adds essential flavor to the glaze.
Make extra: Everyone will want a second helping and this recipe freezes like a dream so consider doubling up!
Don’t skip deglazing: It prevents burning and adds essential flavor to the glaze.
Make extra: Everyone will want a second helping and this recipe freezes like a dream so consider doubling up!
Nutrition
Calories: 396kcal | Carbohydrates: 7g | Protein: 64g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 202mg | Potassium: 1327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 4mg
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